Thursday, January 5, 2012

Hershey's Peanut Butter Fudge Brownie Bars

Wow! These bars are rich and should be served with vanilla ice cream. :) Note: I made the mistake of cooking the peanut butter chips, butter and condensed milk on too high of a setting. That pot is soaking in my kitchen sink as we speak so make sure to keep the burner just under medium heat and don't get

  • 1 cup butter
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/4 cups flour
  • 2/3 cup Hershey's cocoa
  • 1/4 cup milk
  • 1 1/4 cups chopped pecans
  • 1/2 cup butter (for peanut butter topping)
  • 1- 10 oz bag Peanut Butter Chips
  • 1 - 14 oz can sweetened condensed milk
  • 1/4 cup semi-sweet chocolate chips, melted (to be drizzled on top of peanut butter topping)
  1. Heat oven to 350°F. Grease 13x9x2 baking pan. 
  2. Combine melted butter, sugar, eggs and vanilla in large bowl; beat well. Add flour, cocoa and milk; beat until blended. Stir in 1 cup nuts. Pour into prepared pan. 
  3. Bake 25 to 30 minutes or just until edges begin to pull away from sides of pan. Cool completely in pan on wire rack. Melt 1/2 cup butter and peanut butter chips in medium saucepan over low heat, stirring constantly. Add sweetened condensed milk, stirring until smooth; pour over baked layer.
  4. Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Drizzle bars with melted chocolate; sprinkle with remaining 1/4 cup nuts. 
  5. Refrigerate 1 hour or until firm. Cut into bars. Cover; refrigerate leftover bars. About 36 bars.
I don't drizzle well....

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